Know what’s on your plate
Brown sugar
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 380 kcal —
- Protein 0.1 g 0%
- Carbohydrate 99 g 36%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 97 g —
- Sodium 28 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0.11 mg 1%
- Pantothenic acid (B5) 0.13 mg 3%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 1 µg 0%
- Vitamin B12 0 µg 0%
- Choline 2.3 mg 0%
Minerals
- Calcium 83 mg 6%
- Iron 0.71 mg 4%
- Magnesium 9 mg 2%
- Phosphorus 4 mg 0%
- Potassium 133 mg 3%
- Zinc 0.03 mg 0%
- Copper 0.05 mg 5%
- Manganese 0.06 mg 3%
- Selenium 1.2 µg 2%
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Questions about Brown sugar
What is brown sugar made from?
Most brown sugar is white sugar mixed with molasses, which gives it its colour, moist texture and caramel-like flavour. Some less-refined brown sugars retain molasses from processing.
Can you use brown sugar instead of white sugar in baking?
Usually, you can swap them gram for gram, but brown sugar adds moisture and a deeper flavour. In cakes and biscuits, that can make the result softer and chewier; use white sugar when you want a lighter colour and cleaner sweetness.
Should you pack brown sugar into a measuring spoon?
For recipes that call for a packed spoonful, press the sugar into the spoon so it holds its shape when tipped out. For the most reliable result, weigh it in grams.
How do you stop brown sugar going hard?
Keep it in an airtight container in a cool, dry cupboard; air makes its moisture evaporate and the sugar clump. If it has hardened, seal it overnight with a slice of bread, then remove the bread before using the sugar.
Can you soften hard brown sugar quickly?
Put the amount you need in a microwave-safe bowl, cover it with a damp paper towel and microwave in short bursts of about 10 seconds, checking between bursts. Use it straight away, as it will harden again as it cools.
What is the difference between light and dark brown sugar?
Dark brown sugar contains more molasses than light brown sugar, so it has a stronger, more toffee-like flavour and makes bakes darker. Either works in most recipes, but the swap will change the flavour and colour.
What can you use instead of brown sugar?
For each 100 g, mix 100 g white sugar with about 10 g molasses; use less molasses for a lighter brown-sugar flavour. If you have no molasses, white sugar works in most recipes, though the bake will be less moist and taste less caramel-like.
What is brown sugar good for besides baking?
Stir it into porridge or coffee, or use it in a glaze for ham and in sweet-and-sour sauces. Its molasses flavour also suits gingerbread, sticky toffee pudding and crumble toppings.
Source: Canadian Nutrient File 4317 · per 100 g · carbohydrate per EU label, fibre excluded
